How to make veal rolls stuffed with sausage, spinach and brie, an easy and tasty recipe made with veal slices stuffed and cooked in a pan with half a glass of Marsala.
Ingredients for 4 people
- 320 g of veal slices
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons of white flour "00"
- 1/2 glass of Marsala
- 1 bay leaf
- 1 clove of garlic
- salt and pepper
- 100 g of spinach
- 120 g of sausage
- 50 g of brie
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to prepare veal rolls stuffed with sausage
Clean, wash the spinach and drain them by drying them with kitchen paper.
Cut the brie and the sausage into small pieces by placing them in two separate containers.
Spread the veal slices and put on each slice; first the spinach leaves, then a piece of brie and finally a piece of sausage.
Roll the veal slices and close the rolls with toothpicks, add a little salt and pepper, then flour them.
Brown the peeled and lightly crushed garlic in a pan with the olive oil and bay leaf.
After removing the garlic, put the rolls in the pan and brown them for about 5 minutes on both sides, then pour the Marsala, leave to thicken, then add 1 glass of water and salt slightly.
Cover the pan with a lid and cook the rolls over medium heat for about a quarter of an hour.
At this point, remove the rolls from the pan and let the sauce thicken on the fire.
Sprinkle the rolls with the sauce and serve them on the table.
